Ten-Minute Mediterranean Couscous

Couscous soaks up what’s added to it—here, the lusty, sunny Mediterranean flavours of tomatoes, artichokes, and olives. Serve as a side dish with a supermarket rotisserie chicken, or add cooked chicken pieces to the mix. For a meatless meal, add chickpeas or lentils, and top with crumbled feta or chèvre

• Serves: 2-4
• Course: Lunch

Ingredients

• 2 cups (500 ml) low-sodium chicken or vegetable broth
• 1 jar (340 ml) marinated artichoke hearts, drained and coarsely chopped
• 1/2 cup (125 ml) thickly sliced or roughly chopped green olives stuffed with pimento
• 1/4 cup (60 ml) thinly sliced or chopped sun- dried tomatoes packed in oil
• 1 tsp (5 ml) dried leaf thyme
• 1 tsp (5 ml) dried leaf basil
• Zest of one orange (optional)
• 1 pkg (340g) quick-cooking couscous
• Fresh mint, flat-leaf parsley, or basil

Preparation

1. In a large saucepan over medium heat, combine broth, artichokes, olives, sun-dried tomatoes, dried thyme, and dried basil. Add zest, if using, reserving some for garnish. Once mixture comes to a boil, stir in couscous and remove from heat.
2. Cover and let sit until couscous absorbs liquid, about 5 minutes. Fluff with a fork and sprinkle with remaining zest and chopped mint or parsley, or torn basil leaves to taste